This is a super-tasty, Mexican-style dinner that everyone loves. I've served it at informal get-togethers, passing the toppings around for a fun presentation. —Trisha Kruse, Eagle, Idaho
Easy Mexican Chicken and Rice
Easy Mexican Chicken and Rice
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons butter
- 1-3/4 cups salsa
- 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons lime juice
- 1/2 cup shredded cheddar cheese
- 1 cup sour cream
- 1 medium ripe avocado, peeled and cubed
- 1 medium tomato, chopped
Directions
- In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender.
- Sprinkle with cheese. Serve with sour cream, avocado and tomato.
Nutrition Facts
1 each: 617 calories, 32g fat (16g saturated fat), 133mg cholesterol, 1478mg sodium, 45g carbohydrate (9g sugars, 5g fiber), 33g protein.
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